Buckwheat Bread Recipe: Simple 3-Ingredient Bread Without Yeast

This simple buckwheat bread is not only gluten-free but also wonderfully aromatic thanks to fermentation and optional bread spices. Perfect for breakfast or as a savory snack.

Ingredients

500 g buckwheat, 200 ml water, 1 tsp salt, optional: 1 tsp caraway, 1 tsp anise, 1 tsp fennel

Preparation

Soak the buckwheat
Place the buckwheat in a bowl, cover with enough water, and soak for 12 hours.
Drain and blend
Drain the soaking water through a sieve. Blend the grains together with 200 ml fresh water and 1 tsp salt in a blender until smooth.
Mix in 1 tsp each of caraway, anise, and fennel to taste.
Fermentation
Let the dough ferment in a covered bowl at room temperature for 20 hours. The dough should bubble and have a slightly sour smell.
Prepare the baking pan
Grease a RoadBaker baking pan. Pour in the fermented dough and smooth the surface slightly.
Bake
Bake at low heat for 70–80 minutes until the bread is fully cooked.
Let cool
Remove the finished bread from the pan and let it cool on a rack before slicing.